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Stir until sugar dissolves and begins to caramelize and bubble. Turn flame down low.

Lay the bananas down in the bubbling, caramelizing mixture.

Simmer about a minute, then roll the bananas over and simmer on the other side.

Don’t overcook the bananas. They should still be firm.

Pour a jigger of dark rum over the banana mixture and ignite (exercise care!).

Spoon the bananas and sauce over excellent vanilla ice cream.

Feed to Adam Lambert.

Credit: Maxime Iattoni

Juneau’s Ultimate Comfort Food – Banoffee Pie

Preheat oven to 425 degrees F.

Pour a 14 oz can of condensed milk into a pyrex bowl. Cover and place bowl in a bain marie (larger pan filled with 1″ of hot water), bake in oven for two hours until condensed milk attains a dark caramel color. Check water every 30 minutes to make sure it doesn’t dry up. Add more water if needed.

In the meantime, prepare a pie crust. Pulverize 10 oz of graham crackers (or McVities biscuits to be authentically British), add a melted stick of butter, blend so crumbs hold together, press into a pie dish to form the crust.